In a large nonstick skillet, melt butter. Sauté shallots, garlic and mushrooms until almost soft.

3.

Add scallops. Sauté until just barely cooked (opaque). Scallops should be tender not rubbery. Using a colander, strain the scallop/mushroom mixture, reserving liquid. Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.